The Olive Garden Italian Restaurant 1015

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on top of dish machine.

Basic - Floor area(s) covered with standing water. At the dry storage room near back door. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also with mold like substance.

Basic - Old labels stuck to food containers after cleaning. In use lids and containers with old stickers residue.

Basic - Single-service articles not stored inverted or protected from contamination. At the prep area near triple sink, to go containers not inverted, Manager inverted, also at the server area, cups in holder not covered, Manager covered. **Corrected On-Site**

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the prep area, touched face and submerge his hand in ice bath to grab a bag of base, no hand wash occurred. **Repeat Violation** **Admin Complaint**

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermal dish machine, no color change, with a maximum temperature of 143F. Manager set up triple sink, quaternary ammonium 200-300ppm. **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line meat sauce 112-130F, per employee sauce was placed in Hot holding u it approximately 30 minutes prior, Employee moved to stove and reheated to 169F.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At the bar area, quaternary ammonium 500ppm, employee diluted to 300ppm. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the server station milk and half and half no date marked, Manager voluntarily discarded.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Per manager, issues with water heater, at inspection time water on handwash sink at 75F, also in triple sink. **Warning**